Here’s how to prepare it:
For the batter, sift the flour, cornstarch, baking powder, and a pinch of salt into a bowl. Beat the butter with a hand mixer on high until fluffy. Add the sugar and vanilla. Beat in the eggs one at a time. Beat in the flour mixture and the sour cream alternately at low speed.
Line a 24-hole muffin tin with paper baking cups and divide the batter between the holes. Bake on the middle rack for 30 to 35 minutes. Test with a toothpick or wooden skewer for doneness. If no batter sticks to the muffin, the muffin is done.
Meanwhile, peel, core, and slice the apples. Immediately drizzle with lemon juice and mix with raisins, honey, and sour cream. Then, arrange them on top of the cooled muffins.
